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Chocolate Covered Cherries, Amaretto Truffles and Cashew Clusters Recipe

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This recipe for Chocolate Covered Cherries, Amaretto Truffles and Cashew Clusters is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
Basic Fondant

1 Bag Powdered Sugar
1 stick Blue Bonnet Margarine
1 Can Sweetened Condensed Milk

Mix well with masher or hands to a “playdoh” consistency.


Chocolate Dipping Sauce
Directions:
Directions:
In a double boiler, melt two big bags semi-sweet chocolate chips, 4 squares chocolate almond bark, 2 squares white almond bark. Melt until smooth.

Cherries- Drain maraschino cherries well. Pinch a “superball sized” amount of fondant and cover cherry, roll into a ball. Place on waxed paper and chill in refrigerator or freezer for 1 hour. Dip in chocolate sauce.

Amaretto Clusters-Flavor fondant with 2 Tablespoons amaretto and 2 Tablespoons almond extract (or any other flavoring like peppermint). Form into small balls, place on waxed paper and chill. Dip in chocolate sauce.

Cashew Clusters-Use above chocolate sauce and cover cashews with chocolate. Take out Tablespoonfulls and chill on waxed paper.

These candies need to be stored in a cool non-humid place NOT a refrigerator
A cool spot in the basement or a NON FREEZING garage works well.

Rolo Turtles-Place a rolo in a mini pretzel. Bake under 5 minutes at 350.
Pull out immediately and squish a pecan onto the

 

 

 

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